How fish can still be part of a more sustainable food future
Dave Little is a Director of Nam Sai farms Thailand, has received funds from numerous public and corporate entities and works on various technical committees and oversight boards for international research consortia and non government organisations.
If you want to reduce your personal impact on the environment, cutting back on eating animal products is one of the simplest things you can do. But becoming vegan and eating only plants is unlikely to be an appropriate solution for everyone in the world.
Fish and other seafood is often overlooked by the environmentally conscious, but new research known as the Blue Food Assessment show they can be part of meeting the twin challenges of climate change and food security. This year’s UN Summit of Food Systems is embracing “blue foods”, fish, shellfish and other food raised in water, to complement that of “green foods”, those that come from the land, plants and animals.
The five research papers from more than a hundred scientists led by Stockholm and Stanford universities highlight how aquatic foods could be used in the coming decades to address malnutrition, lower the environmental footprint of the food system, and provide livelihoods – echoing much other work that has been done in this area.
